Artichoke Spinach Grilled Cheese (Printable)

Creamy spinach-artichoke dip meets golden sourdough in this indulgent grilled cheese sandwich.

# Ingredient List:

→ Vegetables

01 - 1 cup fresh spinach, chopped
02 - 1 cup canned or jarred artichoke hearts, drained and chopped

→ Dairy

03 - 4 oz cream cheese, softened
04 - 1/2 cup shredded mozzarella cheese
05 - 1/2 cup shredded Monterey Jack or Swiss cheese
06 - 1/4 cup grated Parmesan cheese
07 - 2 tablespoons unsalted butter, softened

→ Bread

08 - 8 slices sourdough bread

→ Seasonings

09 - 1 small garlic clove, minced
10 - 1/4 teaspoon black pepper
11 - 1/8 teaspoon crushed red pepper flakes
12 - Pinch of salt

# Steps:

01 - In a mixing bowl, combine cream cheese, mozzarella, Monterey Jack or Swiss cheese, Parmesan, spinach, artichokes, garlic, black pepper, red pepper flakes, and salt. Mix until well blended.
02 - Lay out the sourdough slices. Spread the artichoke-spinach mixture evenly onto 4 slices. Top with remaining bread slices to form sandwiches.
03 - Lightly butter the outside of each sandwich on both sides.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
05 - Remove from skillet, let rest 1 minute, then slice and serve warm.

# Tips from the Pros:

01 -
  • The inside gets all gooey and hot while the bread turns perfectly crisp, creating that ideal contrast everyone craves in comfort food
  • It transforms humble canned artichokes and basic spinach into something that feels restaurant special
  • You can prep the filling ahead and make these in under 10 minutes when hunger hits hard
02 -
  • Do not overload the sandwiches or the filling will ooze out before the bread gets crispy
  • Medium heat is better than high because it gives the cheese time to melt without burning the bread
  • A gentle press with your spatula helps contact with the pan but do not flatten them completely
03 -
  • If using frozen spinach, squeeze out as much liquid as possible using a clean kitchen towel
  • A cast iron skillet creates the most even browning but any heavy pan will work well
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